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Takes: 25 minutes
Serves: 4

No nutritional information available.

Ingredients

- 2 tbsp sesame oil
- 350g raw king prawns, defrosted if frozen
- 2cm fresh ginger, grated
- 1 large onion, roughly chopped
- 1 green pepper, deseeded and roughly chopped
- 1 red pepper, deseeded and roughly chopped
- 4 garlic cloves, finely sliced
- 1 tbsp cornflour, mixed with 1 tbsp water
- Freshly chopped chives, to garnish (optional)

For the sauce:

- 3 tbsp soy sauce
- 1 tbsp brown sugar
- 3 tbsp Chinese rice wine or white wine
- ½ tbsp sesame oil

Method

1. For the sauce, put all the ingredients in a bowl with 125ml of water and mix well. Set aside.

2. For the stir fry, heat the sesame oil in a large frying pan or wok over a high heat. Add the prawns and cook for 1 - 2 minutes, stirring frequently, until pink and just cooked through. Remove the prawns from the pan using a slotted spoon and set aside.

3. Add a little more oil to the pan if needed, then add the ginger and cook for about 10 seconds. Add the onion, peppers and garlic to the pan and stir fry for 1 - 2 minutes until the vegetables are just beginning to soften but are still crunchy.

4. Stir in the prepared sauce and the cornflour mix. Let the mixture simmer for 2 minutes, or until the sauce starts to thicken. Return the prawns to the pan and stir to coat in the sauce. Serve spooned over rice or noodles, if liked. Garnish with the chopped chives, if using.